- 150 g Basmati Rice cooked and cooled
- 1 tbsp Vegetable Oil
- 150 g Shallots peeled and thinly sliced
- 1 medium Carrot thinly sliced
- 1 clove Garlic peeled and chopped
- 1 Red Chilli deseeded and chopped
- 5 cm Root Ginger peeled and grated
- 200 g Chicken Breast cut into bite-sized pieces
- 150 g King Prawns
- 1 tbsp Ketjap Manis
- 1 tsp Fish Sauce
- 1 tbsp Light Soy Sauce
- 50 g French Beans blanched
- 50 g Frozen Soya Beans Edamame
- 4 Spring Onions finely sliced
- 2 Large Free Range Eggs
- 1 Lime
- Cook the rice according to the pack instructions. Spread out on a tray and allow to cool.
- Meanwhile, heat the vegetable oil in a large frying pan or wok. Add the shallots and carrots, then stir fry for a few minutes until slightly softened.
- Add the garlic, chilli and ginger then stir well, cooking for an additional minute or so until fragrant. Make sure they don't burn.
- Add the chicken to the pan and stir fry for a further 4-5 minutes until sealed and browned on all sides. Then add the prawns to the pan and heat through (or cook until pink if using raw prawns).
- Pour the Ketjap Manis, fish sauce and soy sauce into the pan, followed by the cooked rice and mix well. Add the green beans, soya beans and sping onions, then mix again. Stir fry for a further 2-3 minutes until everything is warmed through, the meat is cooked and the vegetables slightly tender.
- When cooked remove from the heat and cover to keep warm. Meanwhile, fry two eggs to your liking. Divide the Nasi Goreng between two bowls, spritz with juice from the lime, then top with the fried eggs. Serve immediately.